Balsamic-Marinated Sirloin and Asparagus - - Tyler, Longview, Jacksonville |ETX News


Balsamic-Marinated Sirloin and Asparagus

Balsamic-Marinated Sirloin and Asparagus

Prep: 15 minutes
Refrigerate: 15 minutes to 2 hours
Cook: 20 minutes
Servings: Serves 4

1 boneless beef top sirloin steak, cut 1-inch thick (about 1-1/4 lbs.)
1 lb. fresh asparagus, trimmed
¼ cup balsamic vinegar
2 Tbsp. olive oil
1 Tbsp. chopped fresh basil
1-1/2 tsp. Dijon-style mustard
1 clove garlic, crushed
½ tsp. sugar
½ tsp. salt
½ tsp. pepper

  • In a small bowl, combine vinegar, oil, basil, mustard, garlic and sugar to make marinade. Place steak and 1/3-cup of the marinade in a sealable plastic bag. Close bag securely, turn to coat steak and marinate in refrigerator 15 minutes to 2 hours, turning occasionally. Cover and refrigerate remaining marinade.
  • Meanwhile, bring 1-inch of water to a boil in a large skillet. Add the asparagus and reduce heat to medium-low. Cover and cook 2-3 minutes or until asparagus is just crisp-tender. Drain asparagus and combine with the reserved marinade tossing to coat.
  • Remove the steak from the marinade and discard marinade. Grill over medium heat or medium coals. Grill uncovered for 16-20 minutes for medium rare (145F) to medium doneness (160F), turning once.
  • During the last 3 minutes of grilling, arrange asparagus on grill around the steak. Grill 3 minutes, turning once.
  • Season steak and asparagus with the salt and pepper. Carve steak crosswise into slices and serve with the asparagus.
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